One hundred choice recipes and business directory of Kannapolis, N.C.

i Cp 64/ is) | O5 8k ONE-HUNDRED CHOICE RECIPES AND BUSINESS DIRECTURY@BF KANNAPOLIS, N.C. THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889 Cp641.5 058k peeneseostsapuneennenean onesie ses eetenees: ms | ae he Ae a aC knees Choice Receives = and : oe Wusiness Directory : “Kannapais, N.C. <, oie ae » + ea enee as eee fe eee fee Cat | - a : Published by | THE WOMAN'S CLUB. Price 50 cents oe sac sae ac Se ie ee ee CeCe eA see A ee. Sie ge. NS ar ay anise. betta tis Wie pet Ds inca’ 2S ed ae aap hary etree Sai ea Feaviboesessneonqneseanenestiresceseetennaneel Pieces SPV ORR AEN sith) iba t a et DAE EE eee TN mtr Wiis hi if Ni iat i Dvn dav ety \ j Py ny 7 is NeNifle HOT BREADS, ETC. Good Corn Bread 2 cups white corn meal 1 tsp. salt Z cups sour milk 1 tbsp. sugar 1 tsp. soda 1 tbsp. melted lard Mrs. H. D. McCorkle. Whole Wheat Baking Powder Bread 3 eups whole wheat fiour 1 ege 3 thsps. baking powder 134 cups sour milk ¥z tsp. baking soda 3 tbsps. fat. 1% tsp. salt Mrs. W. J. Sloan. Graham Buns 7 eups graham flour 1 cup yeast 2-3 caps shortening 2 eggs 1 cup sugar Set at night. In the morning mould in individual buns. Let rise again and bake in moderate oven. Mrs. Rosa Norfleet. Short Bread 2 tb. flour 1 tb. butter 1% tb. powdered sugar 1 tbsp. cream of wheat Rub butter and sugar together and gradually rub in flour. Divide into small cakes. Bake in hot oven for twenty minutes or until a rich brown. Mrs. Jas. Walton. Nut Bread 4 cups flour 1 egg beaten in 114 cups 4 tsp. bakine powder milk 1 cup sugar 1 eup nuts 1%, tsp. salt Let rise for twenty minutes before baking in moderate oven. Mrs. C. M. Powell. Hot Rolls 3 cups flour 1 cup sealded milk 1 thsp. sugar 1% tsp. salt Light Rolls 1 qt. flour 2 level tbsp. sugar 1 level tbsp. salt 6 level tbsp. lard wo tbsp. butter or lard _ege white beaten eake Fleischmann’s yeast baat eet Mrs. Baxter Yarborough. bo cups sweet milk cake Fleischmann’s yeast eve white—well beaten fete al Seald the mlik. Sift flour and salt together. Cream sugar and veast. After the milk has cooled add part of the flour and beat until smooth. the sugar and yeast and a Then add the egg and the rest of flour and knead well. Set in a warm place free from draught and let rise double in bulk. Work down and make into pocketbook rolls, dipping each roll in melted butter beforer shap- ing, Mrs. H. L. Lipe. Breakfast Muffins. 2 tbsps. shortening 114% eups flour 3 slight tsps. baking: powder 1 tsp. sugar %4 tsp. salt 1 ege beaten lightly 1 eup milk Rub the shortening into the sifted flour, baking powder, sugar and salt. Mix the ege with the milk and stir into flour. Mrs. W. C. Jamison. Corn Mufiins 1% eups flour 2-3 cups cornmeal 4+ tbsp. baking powder 1 to, 2 thsp., sugar 1% tsp. salt 1 egg 144 eups milk 2 tbsp. fat Mrs. W. J. Peeler. Ss) Waffles 2 eups flour tsp. baking powder 2 cups sweet milk ege (beaten separately) 1 tsp. salt 2 tbsp. melted butter. Sift flour, baking powder and salt into mixing bowl. Beat yolks well and add milk and beat. Add this to the flour slowly, beating until perfectly smooth. Then add melted butter and fold in whites stiffly beaten. ho Mrs. Ed. Lady. Griddle Cakes 2 eups plain flour l~ tsp. salt 14% eups milk 2 tbsp. sugar 1 ege 2 tbsp. soft or melted but- 4 tsp. baking powder ter. Mix dry ingredients. Beat eggs, add milk and stir slowly into first mixture. Stir in melted butter and fry at once. | Mrs. H. D. McCorkle. Pop Overs 1 eup sifted floour 1-3 tsp. salt 1 eup milk 2 eggs.